Changes in key volatile components associated with leaf quality of Pandanus amaryllifolius Roxb. alongside growth duration.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-24 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102126

Lu Yan, Ang Zhang, Xiaowei Qin, Huan Yu, Xunzhi Ji, Shuzhen He, Ying Zong, Chunhe Gu, Zhen Feng, Lisong Hu, Zhiqing Lu

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引用次数: 0

Abstract

Pandan (Pandanus amaryllifolius Roxb.) are one of the traditional food materials in Southeast Asian countries. However, there has long been a lack of understanding of the differences in volatile organic compounds (VOCs) of leaves at different growth periods. Gas chromatography-mass spectrometry (GC-MS) was used to identify and analyze VOCs in different leaf positions of Pandan in this study. The content of 2-Acetyl-1-pyrroline (2AP) was higher in L1-L3 and decreased with leaf growth, while squalene showed the opposite trend. The content of neophytadiene first increased and then decreased, reaching the highest in L15. L8 is the critical point at which the content of each major VOCs is balanced. Combining agronomic traits and VOCs content, leaves in L4-L25 position are suitable for harvesting. This study provides data support for scientific judgment of the harvesting site and time of Pandan, and provides theoretical basis for further utilization of VOCs of Pandan.

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香豆叶品质相关关键挥发性成分的变化还有增长持续时间。

熊猫（Pandanus amaryllifolius Roxb.）是东南亚国家的传统食材之一。然而，长期以来，人们对不同生长期叶片挥发性有机化合物（VOCs）的差异缺乏了解。采用气相色谱-质谱联用技术（GC-MS）对香兰不同叶位的挥发性有机化合物进行了鉴定和分析。2-乙酰基-1-吡咯啉（2AP）含量在l1 ~ l3阶段较高，随叶片生长而降低，角鲨烯含量则相反。新茶树烯含量先升高后降低，在L15达到最高。L8是各主要VOCs含量平衡的临界点。综合农艺性状和VOCs含量，l4 ~ l25位的叶片适宜采收。本研究为科学判断香兰的采伐地点和采伐时间提供了数据支持，为进一步利用香兰VOCs提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.